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Below are the ingridients that are required to serve a remarkably good Almond shortbread lemon curd tart:
- Provide 1 cup of all purpose flour.
- Take 3/4 cup of finely ground almonds (almond meal).
- You need 1/2 cup of sugar (i used 1/4 cup xylitol and 1/4 cup Splenda).
- Use 12 tbsp of butter (1 1/2 stick) softened and cut into pieces.
- You need 1 tsp of salt.
- Prepare 6 of lemons.
- Provide 1 cup of sugar (again i used half half xylitol and splenda).
- Take 8 of egg yolks.
- Prepare 8 tbsp of butter.
- You need 1/4 tsp of salt.
- You need 1 pints of blueberries.
Done with the ingridients? Below are the steps on preparing Almond shortbread lemon curd tart:
- Cream 12tbsp of butter with 1/2 cup sugar. When lighter in color start adding flours and salt. It will come out kind of crumbly but when squish it in your hand should hold together..
- Preheat oven to 350 and press the shortbread mixture to a pie plate, bottom and about 1/2inch up the sides. Bake for 10-15 min, until edges just slightly colored..
- Now start with curd. With veggie peeler peel skin from lemons(try not to get too much white stuff). After peeling cut lemons in half and juice them.
- Throw lemon skins with 1cup sugar into food processor and pulse until skins are completely blended with sugar and no large pieces left, about 2-3 min.
- Now start adding 8tbsp softened butter and keep blending. When creamed add egg yolks, one at a time..
- When everything incorporated add lemon juice and salt blend few more seconds.
- Put the lemon curd mixture into saucepan and simmer stirring constantly for about10min. It will have a texture of looser pudding..
- Pour curd into baked shell and sprinkle with blueberries. Bring back to oven for 10more min..
- Cool on a counter and then put in the refrigerator for few hours, it will be easier to cut. Enjoy.
Here's why this lemon tart recipe works. The cookie crust is made with almond flour, gluten-free flour, powdered sugar, and butter. The result is a perfectly crumbly and sweet crust that pairs well with the tangy lemon curd. The lemon curd is first cooked on the stove then it's added to the crust and baked until set. Beat the butter, sugar, egg, vanilla, zest and a pinch of salt in a large bowl until smooth, then fold in the flour and ground almonds.
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